Warm Castelvetrano Olives Recipe

Preparation

1. 1

   Prepare the ingredients

   Rinse the Castelvetrano olives under cold water and pat dry. Dice the preserved lemon and set aside. If the Morita chilis are whole, slice them open and remove seeds for less heat.

2. 2

   Toast the almonds

   In a dry skillet over medium heat, add the Marcona almonds and toast until they are golden brown, about 3-5 minutes. Stir frequently to prevent burning. Remove from the skillet and set aside.

3. 3

   Sauté the olives

   In the same skillet, add the olive oil and heat over medium heat. Add the Castelvetrano olives and sauté for about 5 minutes until they are warmed through.

4. 4

   Add aromatics

   Add the Morita chilis and diced preserved lemon to the olives in the skillet. Season with salt and black pepper. Sauté for an additional 2-3 minutes until fragrant.

5. 5

   Combine and serve

   Remove from heat and stir in the toasted Marcona almonds and chopped parsley. Serve warm in a bowl.